Cheese has always been married to pasta, they are inseparable. Make their bond even stronger by baking a thick layer of Cheddar on top of the pasta. Watch as it embraces the pasta, chicken and veggies in a warm — and very tasty — hug. It’s a match made in heaven!
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy. )
320 g
Chicken Breast
1 tin
Diced Tomatoes with Garlic & Onion
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
3
Garlic
1 drizzle
olive oil
½ tsp
brown sugar
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli in the boiling water over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the pan with a drizzle of olive oil to prevent sticking. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop garlic and carrot. • Thinly slice leek and celery. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot, celery and leek and cook until lightly browned, 4-5 minutes.
• Add garlic and Aussie spice blend to the frying pan and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes, chicken-style stock powder, cream (see ingredients), the brown sugar and reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Preheat the grill to high. • Stir cooked fusilli through the sauce, then transfer to a baking dish. • Evenly sprinkle with shredded Cheddar cheese. • Bake pasta until golden, 5-7 minutes. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the pasta sauce is hot!
• Divide creamy chicken and veggie pasta bake between bowls. • Tear over parsley to garnish. Enjoy!